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Print this Recipe    Burgundy Moose

Rosemary Burgundy Moose (or Venison)

6 lb moose or venison stew
flour
oil
8 onions quartered
1 lb mushrooms (optional)
2 cups Burgundy or other dry red wine
2 uups beef stock
2 2-inch sprigs fresh rosemary, chopped
4 large cloves garlic chopped
pepper and salt

Brown onion in oil, toward end add garlic. Remove from pan. Brown
mushrooms (if adding) Remove them from pan. Flour mean and brown.
Combine all in glass dutch oven. Bake for 1 1/2 to 2 hours or
until Serve with white or wild rice.

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